Reduce unpleasant tastes! Applications in food, health supplements, and pharmaceuticals are expected.
We would like to introduce the phenomenon of "soft encapsulation" using hydrophilic nanoparticles in the three-phase emulsification method that we handle. Since hydrophilic nanoparticles use substances that do not dissolve in either water or oil, they exhibit the function of a barrier layer between the external and internal phases. However, because the particle material covers the surface, it does not form a complete barrier layer and instead takes on a soft capsule-like state. 【Features】 ■ Prevents the inactivation of oxygen, allowing for the preparation of enzyme emulsions with high stability even at room temperature ■ Traps components such as bitterness and astringency, reducing unpleasant tastes ■ Light-blocking effect against internal phase oil *For more details, please refer to the PDF materials or feel free to contact us.
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【Related Industries】 ■Cosmetics ■Food ■Pharmaceuticals *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our company is engaged in the research, development, and practical application of three-phase emulsion technology, including the development and manufacturing of super-emulsion fuels using the three-phase emulsification method. The "three-phase emulsification method" is a new emulsification technique that utilizes the physical forces of soft hydrophilic nanoparticles instead of the surfactants essential in traditional emulsification methods. Additionally, this technology can be applied across a wide range of industrial fields to create environmentally adaptive emulsions. Please feel free to contact us if you have any inquiries.
